Classic Rice and Bean Burrito
These Classic Rice and Bean Burritos are easy to prepare and packed with flavor. Filled with a hearty mixture of rice, black and pinto beans, and topped with fresh vegetables and cheese, they make for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/2 cup salsa
- Fresh cilantro leaves (optional)
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add vegetable oil and salt, then stir in rice. Reduce heat, cover, and simmer for 18-20 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes. Add minced garlic and cook for another 1-2 minutes. Stir in black beans, pinto beans, and diced tomatoes. Mix in cumin and chili powder. Season with salt and pepper. Cook for 10 minutes.
- Warm tortillas in a dry skillet over medium heat. Lay each tortilla flat, spread rice in the center, top with bean filling, sprinkle cheese, add lettuce, sour cream, and salsa. Garnish with cilantro if using. Fold sides over and roll to form a burrito.
- Cut burritos in half if desired and serve immediately.
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 30mg